We are always looking for something different to do with chicken. And if it is easy to make, all the better. These chicken wraps fit the bill – quick to assemble, fairly healthy and easy to customize to everyone’s tastes.
I baked chicken breasts for the wraps, but you can use leftover chicken, or chicken from a rotisserie bird you pick up from the store. An aside on chicken – if I am making baked chicken for dinner I always bake an extra piece or two. After it cools, I shred it and freeze it in ziplock bags for chicken wraps, chicken tacos or fried rice. And use bone-in, skin-on breasts, if you can. Once you discard the skin, the meat is as low fat as boneless, skinless breasts, but it is so much moister and more tender, with a lot more flavor.
We got the inspiration for these from a local restaurant, Crazy Bowls and Wraps. As always, we adjusted the amounts to our tastes, drastically reducing the amount of rice and spinach and using whole wheat tortillas instead of tomato tortillas.
I made my own tortillas for this, making only eight from the recipe and rolling them as big as I could. Obviously not everyone is going to do this, but you might if you try it once. They are easy and contain just four ingredients: white whole wheat flour, salt, oil and water. Try making them sometime and see what you think. They freeze well and are so much tastier than store tortillas. Since you probably aren’t making them this time (I do live in the real world, sometimes), find big tortillas in the store. If you have a choice, pick the thinnest ones available so you don’t end up with doughy tortilla where the edges overlap.
All the amounts are approximate in the recipe. You can use more or less of anything to taste. I had really strong grocery store pesto, so I used the smaller amount. If I had homemade pesto I would probably have used a full tablespoon per wrap. And I didn’t use nearly enough spinach. You can also change the cheese to Parmesan, sharp cheddar or a combination of whatever sounds good to you. Be careful with mozzarella, it can get stringy if you use too much.
Grilled Pesto Chicken Wraps
From The Cook’s Life
Makes 4 wraps
You can skip the grilling step for a different dish. All amounts are approximate – adjust to your tastes.
4 large whole wheat tortillas (10-12 inch diameter)
2-4 tablespoons pesto
a handful or two of fresh spinach, washed and patted dry
2 cups cooked white rice
2 cups cooked chicken, shredded or cut into bite-sized pieces
1 cup shredded asiago cheese
Preheat a griddle or a large skillet (or two, if necessary) over medium heat.
Spread pesto in a 2-3 inch line down the middle of each tortilla. Layer on about a quarter of the spinach, ½ cup rice, ½ cup chicken and ¼ cup cheese.
Gently wrap edges over filling and place in hot pans, seam side up. Place a flat plate or cutting board on top of wraps to flatten them just a bit.
Heat wraps for 5-7 minutes, or until bottoms are starting to brown. Carefully turn over and heat for another 3-5 minutes, until the tortillas are lightly browned and the cheese is melted. There is no need for the weight after you turn them. Some of the rice might fall out when you turn them; just tuck it back in the ends.
Serve wraps hot.